Cream together half a cup of butter and one cup of sugar; add the well
beaten yolks of five eggs, the juice and grated peel of one lemon, and
whip until very light, then add the whites beaten to a froth alternately
with two full cups of flour, through which must be sifted two even
teaspoonfuls of baking powder. Butter a mold lavishly, line it with
strips of preserved citron, using a quarter of a pound for a pudding of
this size, put in the batter, cover and set in a pan with boiling water
in a good oven. Keep the pan nearly full of boiling water and bake
steadily one and one half hours. Dip the mold in cold water, turn out
upon a hot dish, and eat at once with any kind of sweet pudding sauce.
The mold must not be filled more than two thirds full, in order to give
the pudding a chance to swell.